Slow-Cooker Chicken Stock

Slow-Cooker Chicken Stock

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From: EatingWell Magazine, Soup Cookbook

Homemade chicken broth is easy to make with this slow-cooker chicken stock recipe. With just 5 minutes of prep time, you'll have 10 cups of no-sodium-added flavorful broth to use in soups, stews, pastas and more.

Ingredients 10 servings

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Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
  • 1 medium carrot, cut into 1-inch pieces
  • 1 stalk celery, cut into 1-inch pieces
  • 1 small onion, cut into 1-inch pieces
  • 4 pounds skinless chicken leg quarters
  • 6 sprigs fresh parsley
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 clove garlic, crushed
  • 20 whole peppercorns
  • 9 cups water


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  1. Combine carrot, celery, onion, chicken, parsley, thyme, bay leaf, garlic and peppercorns in a 6-quart slow cooker (see Tip). Add water.
  2. Cover and cook on High for 4 hours. Strain and let cool to room temperature.
  • Tip: For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
  • To make ahead: Refrigerate cooled stock airtight for up to 1 week or freeze for up to 3 months.
  • Nutrition Note: After straining and skimming, stock has negligible calories and nutrients.

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